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Flourless Double Chocolate Brownies

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By: MadelinePosted: 11/15/2020Updated: 12/29/2021

This post may contain affiliate links. Please read my disclosure policy.

Make gooey and rich Flourless Double Chocolate Brownies with this simple recipe. This is a classic flourless brownie recipe that you will come back to time after time.

Side view of two flourless brownies stacked on top of one another on a serving plate with more double chocolate brownies in the background

A warm brownie sundae is my favorite dessert

And at the base of every brownie sundae is a gooey, fudgy brownie. To be honest, I have tested these many times to get just the right recipe. I wanted them to be rich, but not too wet.

I made these with and without flour and decided that the flourless brownies were my favorite. Because you whip the eggs with the sugar, the brownies will get a natural rise without any baking powder or flour.

Above view of an 8x8 pan of flourless chocolate brownies surrounded by chocolate brownie ingredients

What kitchen tools will I need to make these fudgy flourless brownies?

  • Measuring spoons
  • Measuring cups
  • Electric stand mixer or electric hand mixer
  • Mixing bowls
  • 8×8 baking pan
  • Spatula
  • Parchment paper or cooking spray to grease the baking pan

If you need to use a 9×13 baking pan, I recommend doubling this recipe and cooking for an extra 20 minutes so that you still get thick and fudgy brownies.

How to Serve Flourless Brownies

My favorite way to serve these delicious fudgy brownies is with a big scoop of vanilla bean ice cream and hot fudge. They are the perfect thing for a rich brownie sundae.

You can also make a creamy creamy cheese frosting and spread it all over the top of these brownies. They are the perfect after dinner dessert to serve with a warm cup of decaf coffee.

Above view of cut up flourless brownies on a cooling rack

What ingredients will I need to make these Flourless Double Chocolate Brownies?

You will be amazed at how easy it is to make these gooey brownies with a few simple ingredients. I have mentioned the swaps you can make below to make these brownies in your home. If you use dairy free chocolate and ghee, these brownies are both dairy free and gluten free!

  • Semi sweet chocolate bar
  • Ghee or unsalted butter
  • Coconut sugar or brown sugar
  • Eggs
  • Vanilla
  • Cocoa powder
  • Salt

Ingredient substitutions

I like to use melted butter and a dark chocolate bar for these flourless brownies, but you can use ghee in place of butter and milk chocolate in place of dark or semi sweet chocolate.

It is best to use brown sugar or coconut sugar, but if you only have granulated sugar that will work fine. If you want to use salted butter, omit the salt as an ingredient.

Can I make these double chocolate chip brownies with dairy free ingredients?

Yes! You can use plant based butter or ghee in place of regular unsalted butter. Replace standard chocolate and chocolate chips with dairy free chocolate.

My favorite dairy free chocolate chips are Enjoy Life chocolate chips.

Side view of a hand grabbing a flourless double chocolate brownie off of  a cooling rack

Let’s make some Flourless Double Chocolate Brownies!

Step 1: Melt chocolate and whisk eggs with the sugar

To begin, preheat oven to 350 F and grease an 8×8 baking pan or line with parchment paper. Then, gently melt ghee or butter and semi-sweet chocolate bar together in the microwave or over a double boiler.

Next, add eggs, coconut sugar, and vanilla extract to a large mixing bowl or a stand mixer.

Mix with the whisk attachment for an electric stand mixer or with an electric hand mixer until the mixture is fluffy and lighter in color. This will take about 7 minutes.

Step 2: Fold chocolate and sugar together

Then, fold melted chocolate and ghee mixture into the eggs and sugar mixture with a spatula. Be sure the chocolate mixture is not too hot before completing this step.

Next, add cocoa powder, salt and chocolate chips to the bowl and fold in with a spatula. Mix with a spatula until you are left with a smooth, even mixture.

Step 3: Bake the double chocolate brownies

Then, pour the brownie batter into a baking pan. Bake at 350F for 28 minutes.

Finally, allow the flourless brownies to cool completely and then slice into squares. I like to use a plastic knife to get clean cuts.

Three quarter view of flourless brownies cut into squares on a cooling rack

How should I store these brownies?

Allow the tin of flourless chocolate brownies to cool completely before slicing into 12 pieces. Store in an airtight container on the counter for up to 4 days.

You can store these brownies in the freezer for up to 3 months. I like to cut them into squares before freezing the so that I can defrost one brownie at a time.

Defrost these flourless brownies in the fridge or on the counter at room temperature. Reheat gently in the oven or toaster oven to serve them warm.

Check out these other delicious gluten free desserts!

  • Flourless Cake Batter Blondies
  • Paleo Banana Cake
  • Flourless Peanut Butter Brownies
  • White Chocolate Cranberry Oatmeal Cookies

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Image for pinning flourless double chocolate brownies recipe on Pinterest
Side view of two flourless brownies stacked on top of one another on a serving plate with more double chocolate brownies in the background
Recipe

Flourless Double Chocolate Brownies

★★★★★ 4.9 from 15 reviews

Gooey flourless chocolate brownies made with simple ingredients

Recipe By: Madeline
Prep: 15 minutesCook: 28 minutesTotal: 43 minutes
Print Pin it Rate recipe Save recipe
Servings: 12 brownies 1x

Ingredients

  • 4oz semi sweet chocolate bar
  • 1/2 cup ghee or unsalted butter
  • 1 cup coconut sugar or brown sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350F and grease an 8×8 baking pan or line with parchment paper
  2. Gently melt ghee and semi-sweet chocolate bar together in the microwave or over a double boiler
  3. Add eggs, coconut sugar, and vanilla extract to a large mixing bowl or a stand mixer
  4. Mix with the whisk attachment for an electric stand mixer or with an electric hand mixer until the mixture is fluffy and lighter in color about 7 minutes
  5. Fold melted chocolate and ghee mixture into the eggs and sugar mixture with a spatula – be sure the chocolate mixture is not too hot
  6. Add cocoa powder, salt and chocolate chips to the bowl and fold in with a spatula
  7. Mix with a spatula until you are left with a smooth, even mixture
  8. Pour brownie batter into a baking pan
  9. Bake at 350F for 28 minutes 
  10. Allow to cool completely and then slice into squares
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Christen says

    Posted on 11/22 at 4:13 pm

    So yummy, exactly like what a brownie should taste like!! Thankyou for creating the recipe!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/25 at 10:37 am

      ah thank you!!!

      Reply
  2. Blair H says

    Posted on 2/10 at 3:46 pm

    I’m on a MAJOR sweets kick these days… these are perfect and delicious for a quick hit of sweet without being too heavy or overpowering. I will definitely make them again!

    PS – they turn super fudgy and amazing after the first day out on the counter. Pro tip!

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/11 at 7:56 am

      okay nooooww I need to make these too because the second day fudge is where its at! Thank you!

      Reply
  3. Christie says

    Posted on 2/11 at 4:25 pm

    I could barely wait to let them cool down before trying them! They were rich but not heavy. I love the double chocolate. I had issues with not properly melting the chocolate and butter – I was being lazy and attempted the microwave lol – recommend doing a double broiler as suggested! Anyways, they were all gone in 2 days 🤣

    Reply
    • Madeline says

      Posted on 2/12 at 9:25 am

      ah same thing happened to me! Thank you!!

      Reply
  4. Sarah says

    Posted on 2/20 at 12:30 pm

    So delicious and easy!

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/21 at 11:23 am

      thank you!!

      Reply
  5. Melissa says

    Posted on 2/21 at 12:47 pm

    SOO yummy and fudgey. I used a individual brownie pan so I took mine out at 20ish minutes but other than I followed the recipe. Trust me you will not regret making these

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/21 at 7:40 pm

      amazing!!! thank you!!

      Reply
  6. Silvia says

    Posted on 2/27 at 2:17 pm

    These are so delicious and easy! They’re somehow light and rich at the same time. I’ll definitely make these again!

    Reply
    • Madeline says

      Posted on 2/27 at 3:54 pm

      thank you!!

      Reply
  7. Karen says

    Posted on 3/3 at 8:49 pm

    I’m obsessed with these. They basically melt in your mouth. I made them in silicone mini muffin pans and froze them so I could take one or two out at a time.

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/4 at 1:39 pm

      That is SO smart!! thank you!

      Reply
  8. Caroline says

    Posted on 3/18 at 12:47 pm

    Delicious! So glad to have found a brownie recipe that is both diary and gluten free without compromising taste. I’ve never made brownies from scratch before and it was surprisingly easy! This recipe is a keeper.

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/25 at 4:04 pm

      thank you!!

      Reply
  9. Stephanie says

    Posted on 6/11 at 6:55 pm

    I doubled the recipe and made them in a 13×9 pan. They turned out great and were a huge hit at the party I took them to. I had to bake them for about 32 minutes in the larger pan. So rich & fudgey, and chocolatey!

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/17 at 9:12 pm

      YAY! so glad that worked in the big pan!

      Reply
  10. Sara says

    Posted on 6/17 at 9:32 pm

    only slightly more time + effort compared to making a boxed mix, and the results are exponentially better!

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/23 at 9:36 am

      yay!! thank yoU!! thats exactly what I was going for

      Reply
    • Avery says

      Posted on 2/6 at 8:33 pm

      No hate to these I loved them! I’m just wondering if it’s my fault that I used a whisk with my hand and not an electric? My brownies ended up thinner and not thick but still tasted very good? Just wondering?! Great recipe!!

      ★★★★

      Reply
      • Madeline says

        Posted on 2/6 at 9:01 pm

        Hi there! I definitely recommend an electric whisk for this recipe since there is no flour. If it was not light and fluffy after whisking, that may have been what caused them to be thinner.

        Reply
  11. Erin says

    Posted on 7/20 at 7:04 pm

    These brownies were so rich and chocolatey and easy to make. My husband, who isn’t big on dessert or chocolate even said they were better than a fine restaurant good.

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/25 at 8:14 pm

      wonderful! thank you so much!

      Reply
  12. Robbie says

    Posted on 7/25 at 6:40 pm

    I was craving something sweet and these hit the spot – the best part might have been that I had everything on hand! Easy and delicious.

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/25 at 8:10 pm

      amazing! thank you!

      Reply
  13. Joanna says

    Posted on 8/1 at 3:58 pm

    These are hands down the best flourless brownies I have ever made. My father-in-law has celiacs and I’m always on the hunt for a dessert to serve him. I turned these into a brownie sundae and everyone was so happy! I only had 2 oz of semi-sweet chocolate, so I made up the difference with milk chocolate and cut the brown sugar to 3/4 cup .. so as to not make them too sweet . The outcome was a fudgy and rich brownie.

    ★★★★★

    Reply
    • Madeline says

      Posted on 8/6 at 10:22 am

      YES!! so glad to hear that!!

      Reply
  14. Flora says

    Posted on 1/10 at 9:46 pm

    So good!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/11 at 2:59 pm

      thanks Flora!

      Reply
  15. Kimberly says

    Posted on 1/25 at 7:12 pm

    So chocolatey and delish!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/26 at 10:35 am

      the best! thanks!

      Reply
  16. Rachel Lucas says

    Posted on 6/21 at 2:53 pm

    We loved these! I used Moser Roth 70% dark chocolate bars (4 out of the 5 mini bars in the package) and Specially Selected Belgian 62% dark chocolate chunks from Aldi to give it a dark chocolate spin, and they were delicious.

    ★★★★★

    Reply
  17. AB says

    Posted on 7/17 at 10:50 am

    Would like to use this recipe to make a birthday “cake” for someone that does not like cake and has friends with celiac attending party, is it too rich to double layer to increase height? Thanks

    Reply
    • Madeline says

      Posted on 7/18 at 8:53 pm

      I think it would be SUPER rich as double layer. I would just do single layer with icing on top and it will taste amazing. You could also do it in a round pan like a cookie cake

      Reply

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